Dahl has been a staple meal of mine for a long time. It’s a pretty simple dish using store cupboard ingredients and it doesn’t require too much preparation. The combination of spices in this dhal really warm you up from the inside out. This dish is also packed full of protein from the chickpeas and lentils making it an easy and filling recipe. For those who like their food a little more spicy I recommend adding 1tsp of dried chilli flakes for an extra kick.
Nutritional information per portion – Calories: 341, Carbohydrates: 46g, Sugars: 6g, Protein:19g, Fat 10g.
1tsp chilli powder
2 tsp ground cumin
1 tsp rapeseed oil
1 onion, red or white- roughly chopped
2 cloves of garlic
2 tbsp freshly grated ginger
1 x 400ml can reduced fat coconut milk
1 x 400g can chickpeas, drained
150g dried red lentils
Heat the rapeseed oil in a large pan and add the roughly chopped onion. Sauté for 5 minutes. Next add the turmeric, chilli powder, cumin, garlic and ginger and continue to cook for a few minutes more. Then poor in the coconut milk and add the dried lentils and chickpeas. Cover the pan with a lid and on a gentle heat allow to cook for 40 minutes stirring occasionally. Just before removing from the heat stir in the spinach so it wilts in with the mix.
For the cauliflower rice: roughly chop the cauliflower and put it into a food processor, blending for a few minutes until you have a rice-like consistency.
Heat the cauliflower rice in a frying pan with the juice and zest of the lime.
Serve and Enjoy!